Type 0 Flour

Discover our wide range
of Type 0 flour
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Type 0 Flour, obtained through
exclusive production processes

Our classic flours, obtained through exclusive production processes, are ideal for making ordinary and home-made bread, products with short leavening times and many other delicious bakery products, such as biscuits. Our Type 0 flour is also suitable for making bread rolls, focaccia, loaves and any other kind of direct or indirect dough with any type of yeast and in retarder provers.

Our type 0 flour is also an invaluable when making sweet doughs with artisanal and industrial processing. It is, in fact, recommended not only for making biscuits and more typical, classic tea-time bakery products, but also for preparing sweet and savoury pastry and shortcrust pastry, ideal for presenting delicious specialities.

Professional products

  • Flat Bread Mix (25Kg)

    Semi-processed for flat bread

    BUY
  • Soy bean Pizza No 52 (25 kg)

    Wheat flour type 0, soy bean flour, gluten.

    BUY
  • Special Pizza – Neapolitan-style (25 kg)

    Selection of common wheat flour

    BUY
  • Pita Bread (25 kg)

    Semi-processed for making pita bread

    BUY
  • Soy bean Pizza – Delicate Taste (25 kg)

    Semi-processed for soy bean pizza

    BUY
  • Soy bean Mix (25Kg)

    Semi-processed for soy bean bread

    BUY
  • 7-Grain Mix (25 Kg)

    Semi-processed for special 7-grain bread

    BUY
  • 5-Grain Mix (25 Kg)

    Ideal for products with short leavening times

    BUY
  • Flourtoba (25Kg)

    Wheat flour. Absorption: 60% – Stability: 20 min. – Protein: 15

    BUY
  • Biscuits and Pastry (25 kg)

    Ideal flour for pastries and cakes, and for short crust pastry

    BUY
  • Type B Flour (25 kg)

    Ideal for products with short leavening times

    BUY
  • Type N 0 Flour (25 kg)

    Ideal for ordinary and home-made bread.

    BUY
  • Type 0 Flour (25 kg)

    Ideal for local bread, Italian ciabatta, rolls and focaccia

    BUY
  • Type R 0 flour (25 kg)

    Great for use with “biga” starter dough and in retarder proving cabinets.

    BUY
  • Type S 0 Flour (25 kg)

    Suitable for use in “retarded proving”

    BUY

Type 0 flour:
for all your recipes

Type 0 flour is also perfect for preparing crisp and delicious appetisers, such as crackers, breadsticks and an assortment of bread rolls, as well as preparing fresh pasta, both on its own or mixed with other flours, depending on what you want to make. In general, this type of flour is ideal for a large number of bread-making recipes which call for doughs made by hand or with a bread-making machine.

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